Last week you may recall, I posted this recipe for glutenfree Mandarin cake. Over the weekend, I looked at our poor feijoa trees which are still groaning under the weight of all their fruit and decided to give the same recipe a go, substituting the feijoa for the mandarin in the recipe

This chocolate cake was super easy, one pot one spoon, gotta love those basic recipes. The secret hint is to ice the cake while hot, the cake absorbs some if the frosting (which tastes like moose, it’s so good)

The best thing is that chestnut flour is naturally sweet, and that you just need water to mix it, making it the perfect low fat (chestnuts are the only low fat nuts) high protein, glutenfree and vegan treat